NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp olive oil

1 tbsp chipotle peppers in adobo sauce

0.5 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup corn kernels

0.25 cup black beans

2 tbsp red onion

1 tbsp fresh cilantro

1 tbsp lime juice

0.25 whole avocado

2 cup mixed greens

PREPARATION

• 1

  In a small mixing bowl, whisk together the chipotle peppers in adobo, honey, half of the olive oil, sea salt, and black pepper to create a marinade.

• 2

  Coat the chicken breast thoroughly with the marinade and allow it to rest for at least 10 minutes to absorb the smoky flavors.

• 3

  Heat a cast-iron skillet over medium-high heat with the remaining olive oil.

• 4

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the edges are slightly charred.

• 5

  While the chicken cooks, heat a separate non-stick pan over high heat and add the corn kernels, toasting them for 3-4 minutes until they develop dark charred spots.

• 6

  In a medium bowl, combine the charred corn, black beans, finely diced red onion, chopped cilantro, and lime juice to create the salsa.

• 7

  Slice the cooked chicken into strips.

• 8

  Arrange the mixed greens on a plate, top with the sliced chicken and corn salsa, and finish with fresh avocado slices.